Maple Pecan Pie

Maple Pecan Pie

Toss this sweet pie together as a sugar-free dessert choice for you and your guests. After one taste, you wont even miss the sugar!

Ingredients

1

Pillsbury™ Refrigerated Pie Crust (from a 15-ounce box)

2/3

cup sugar free breakfast syrup

1

tablespoon cornstarch

3

large eggs

2/3

cup sugar free caramel ice cream topping (as thick as you can find, from a jar not a squeeze bottle)

1

teaspoon vanilla

1/3

cup butter, melted

1 1/2

cups pecan halves

Directions

1Preheat oven to 350° F. Unroll pie crust and fit it to a 9-inch glass pie pan. Roll edges over once and flute. Set aside.

2Mix 2 tablespoons of the syrup with the cornstarch and stir until completely smooth and no lumps remain. Add eggs to the bowl of a stand mixer and mix. Add the syrup-cornstarch mixture to the eggs, along with the remaining syrup, caramel, and vanilla. While continuing to mix on low speed, slowly add melted butter. Beat on low for 2 minutes until mixture is smooth and slightly bubbly. Remove bowl from mixer and stir pecan halves in by hand.

3Pour mixture into pie crust and bake for 30 minutes. After 30 minutes, cover edges with foil and continue to bake another 10 to 15 minutes, until pie is set. Remove from oven and cool completely, then refrigerate 2 hours before cutting and serving.

Step By Step

It's sugar free! So you can have your pecan pie and eat it too.

A few sugarless ingredients are all you need to mix up this sweet and easy sugar-free pecan pie just in time for the holidays.

The words "sugar free" and "pie" aren't usually besties.

But we listened to Tablespoon readers who commented on other sugar-free pecan pie recipes, and we devised one that's as sweet, simple and enjoyable as a traditional pecan pies. It's as easy as this:

First, line up your ingredients.

Unroll a Pillsbury refrigerated pie crust and fit it to a glass pie pan.

Mix the eggs, syrup, caramel, cornstarch, vanilla and pecans, then pour the mixture into the crust.

Put 'er in the oven. After baking 30 minutes, add foil to the edges. (I found this snazzy foil thingie at my grocery store, but you can use regular foil just as easily.) Then bake an additional 10 minutes.

Cool for two hours.

Add some sugar-free whipped cream or ice cream, and a pecan or two just because.